Okay, buckle up, because I am about to share something truly magical: my absolute favorite, go-to recipe for Chocolate Cheesecake with Oreo. Seriously, if you need a dessert that makes people stop talking and just *stare* in happy disbelief, this is it. We’re talking layers of pure joy here – that glorious, crunchy Oreo crust, followed by the richest, dreamiest chocolate cheesecake filling you can imagine. It’s decadent, yes, but not in a heavy, sit-in-your-stomach way. It’s just… perfect.

Now, I know cheesecake can sound a little intimidating, but trust me on this one. This recipe is surprisingly straightforward. It doesn’t require any fancy water baths (unless you *really* want to, but I usually skip it!). My little secret? It actually comes together quicker than you might think for something this spectacular. I first whipped this up for a family get-together years ago, and it disappeared so fast I barely got a slice! It quickly became *the* requested dessert for birthdays, holidays, or just when we needed a serious chocolate fix. The combination of the classic Oreo crunch and the intense chocolate is just unbeatable, truly.

Why You’ll Love This Chocolate Cheesecake with Oreo

Okay, so why *this* chocolate cheesecake? Why is it the one I keep coming back to, the one that gets rave reviews every single time? Let me tell you:

It’s ridiculously rich and chocolatey. We’re not messing around here. This isn’t just a hint of chocolate; it’s a full-on chocolate explosion. It’s the kind of flavor that makes you close your eyes and just savor every single bite.
Hello, Oreo crust! Honestly, is there anything better than a thick, buttery, crunchy Oreo crust? It’s the perfect contrast to the smooth, creamy filling. It adds such a fun texture element that you just don’t get with a plain graham cracker crust.
It’s surprisingly easy to make. I know, I know, cheesecake can seem scary. But this recipe breaks it down into simple steps. No fancy techniques needed! If I can do it on a Tuesday night after work, you absolutely can too.
It’s a total crowd-pleaser. Seriously, I’ve never brought this to a party or gathering where it didn’t vanish in minutes. People *love* the classic combo of chocolate and Oreo, and this cheesecake takes it to a whole new level. Get ready for compliments!

It’s just a winner, plain and simple. It tastes amazing, it’s not a huge undertaking, and everyone goes absolutely bonkers for it.

Essential Ingredients for Chocolate Cheesecake with Oreo

Alright, let’s talk about what you’ll need to make this magic happen. Good ingredients are key to a truly great cheesecake, and while this recipe is simple, using the right stuff makes a huge difference. Think of these as your building blocks for pure chocolate-Oreo bliss!

Oreo cookies: You’ll need about 24 of these little guys, crushed up fine. Don’t worry about scraping out the cream filling – it adds to the fun!
Melted butter: About 1/2 cup. Unsalted is usually best for baking, but honestly, for this crust, whatever you have on hand will work as long as it’s melted butter!
Cream cheese: Three standard 8-ounce packages. PLEASE make sure this is full-fat cream cheese and that it’s really softened to room temperature. This is crucial for a smooth filling with no lumps!
Granulated sugar: 1 1/4 cups. Just your regular white sugar is perfect here.
Unsweetened cocoa powder: 1/2 cup. Use a good quality one for the best chocolate flavor.
Vanilla extract: Just a teaspoon. Pure vanilla is lovely if you have it.
Large eggs: You’ll need 3 of them. Make sure these are also at room temperature – it helps everything mix evenly.
Sour cream: 1 cup. Again, full-fat works wonders for richness and that slight tang that balances the sweetness. Room temperature is your friend!
Chopped chocolate: About 1/2 cup. Use your favorite bittersweet or semi-sweet chocolate bar, roughly chopped. Chocolate chips work too, but chopped bar chocolate melts more smoothly into the filling.

See? Nothing too wild! Just good, honest ingredients that come together to create something truly special.

Equipment Needed for Your Chocolate Cheesecake with Oreo

Okay, before we dive into the mixing and baking fun, let’s make sure you have the right tools for the job! You don’t need a ton of fancy gadgets, just a few key things to make this chocolate cheesecake come together smoothly. Here’s what I always have ready:

9-inch springform pan: This is pretty essential for cheesecakes! The sides detach, making it super easy to get your beautiful creation out without messing up that perfect crust and filling.
Electric mixer: Whether it’s a stand mixer or a hand mixer, you’ll want something to really beat the cream cheese and sugar until it’s smooth and lump-free. A whisk by hand would be a serious workout!
Mixing bowls: You’ll need at least a couple – one for the crust ingredients and one for the cheesecake filling.
Measuring cups and spoons: Gotta be accurate with those ingredients!
Spatula: Great for scraping down the sides of the bowl and smoothing the top of the filling.

That’s pretty much it! Simple stuff, right? Having these ready makes the whole process so much easier and more enjoyable.

Step-by-Step Guide: How to Prepare Chocolate Cheesecake with Oreo

Alright, you’ve got your ingredients, your equipment is ready, and you’re probably getting excited (and maybe a little hungry!). Let’s walk through making this amazing chocolate cheesecake, step by step. Don’t overthink it – just follow along, and you’ll be golden!

Get the oven ready: First things first, preheat your oven to 350°F (175°C). You want it nice and hot and ready when your cheesecake is.
Make that glorious crust: Take those crushed Oreos and toss them in a bowl with the melted butter. Stir it all up until every single crumb is coated. Then, press this mixture firmly into the bottom of your 9-inch springform pan. Use the bottom of a glass or your hands – whatever works best! Make sure it’s packed down evenly. Pop it in the fridge while you make the filling if you want, it helps it set up.
Beat the creamy base: In your big mixing bowl, beat the softened cream cheese and granulated sugar together. Beat it on medium speed until it’s super smooth and there are absolutely no lumps. This is where room temperature cream cheese really shines!
Add the chocolatey goodness: Now, beat in the unsweetened cocoa powder and the vanilla extract. Mix until it’s all combined and the batter is a beautiful chocolate color.
Eggs go in, one by one: Add your eggs, but do it one at a time! Beat well after each addition, just until the egg is incorporated. Don’t overmix here; we just want them blended in.
Fold in the final touches: Gently stir in the sour cream and your chopped chocolate. I like to use a spatula for this part, just folding it in by hand so I don’t overwork the batter.
Pour and smooth: Pour the lovely chocolate filling evenly over your prepared Oreo crust in the springform pan. Give the pan a gentle tap or two on the counter to help release any air bubbles and smooth the top with your spatula.
Bake time! Carefully place the pan in your preheated oven. Bake for about 50-60 minutes. You’ll know it’s done when the edges look set, but the very center still has a slight jiggle when you gently nudge the pan. Don’t wait until the center is totally firm – it will keep cooking as it cools.
Cooling is key: This is important! Turn off the oven, crack the door open slightly (you can prop it with a wooden spoon), and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks. Then, take it out and let it cool completely on a wire rack.
Chill out: Once it’s completely cool, cover the cheesecake loosely and pop it in the refrigerator. It needs at least 4 hours to chill and firm up properly, but overnight is even better if you can wait! That’s when all the flavors really meld together.

See? Not so scary! Just take your time, follow these steps, and you’ll have a stunning chocolate cheesecake ready to impress.

Tips for Perfect Chocolate Cheesecake with Oreo

Okay, you’ve got the steps down, but let me share a few little secrets I’ve picked up along the way to make sure your chocolate cheesecake turns out absolutely perfect every single time. These small things make a big difference!

Room temperature is your best friend: Seriously, make sure your cream cheese, eggs, and sour cream are all at room temp. This is probably the most important tip! It helps everything blend together smoothly without lumps, giving you that gorgeous, creamy texture.
Don’t overmix the batter: Once the eggs go in, mix just until they’re combined. Overmixing can add too much air, which can sometimes lead to cracks on top. We want it smooth, not whipped!
Slow and steady wins the cooling race: The gradual cooling in the oven after baking is key to preventing those dreaded cracks. Resist the urge to pull it out right away!
Chill it properly: I know it’s hard to wait, but that long chill time in the fridge is essential. It lets the cheesecake firm up completely and allows the flavors to deepen. Trust me, it’s worth the wait!

Follow these little tips, and you’ll be well on your way to cheesecake perfection!

Storage and Reheating Your Chocolate Cheesecake with Oreo

Okay, if you’re anything like me, there might not be much left of this chocolate cheesecake, but just in case you have leftovers (a rare occurrence!), here’s how to keep it tasting amazing. The best way to store it is in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will stay delicious for about 4-5 days. As for reheating? You don’t! Cheesecake is meant to be served chilled, straight from the fridge. That cool, creamy texture is part of its charm. So just slice and enjoy!

Frequently Asked Questions About Chocolate Cheesecake with Oreo

Got questions about making this glorious chocolate cheesecake? Don’t worry, I’ve probably had them too! Here are a few common things people ask:

Q: My cheesecake cracked on top! What happened?

A: Ah, the dreaded crack! Usually, this happens from cooling too quickly or overmixing. Make sure your ingredients are at room temp, don’t overbeat the batter once the eggs are added, and definitely use that slow cool-down method in the turned-off oven with the door cracked open. It helps a ton!

Q: Can I use a different type of cookie for the crust?

A: Absolutely! While the Oreo crust is classic for this chocolate cheesecake, you could totally try graham crackers or even chocolate wafer cookies. Just make sure you have enough crushed cookies to mix with the butter for a solid base.

Q: How do I know when the cheesecake is truly done baking?

A: Look for the edges to be set and slightly puffed, but the center should still have a little wobble to it when you gently shake the pan. It will continue to set as it cools. Using my three-step test (sight, touch, knife test) is a good way to be sure!

Q: Can I add anything else to the filling?

A: Oh, definitely! You could swirl in some caramel or peanut butter, add some mini chocolate chips, or even a little hint of espresso powder to boost the chocolate flavor. Get creative!

Estimated Nutritional Information

Okay, so while this chocolate cheesecake with Oreo is absolutely delicious, it’s definitely a treat! I know some folks like to have an idea of the nutritional breakdown, so here’s a quick look at what you might be getting per serving. Keep in mind, these are just estimates! The exact numbers can totally change depending on the specific brands of cream cheese, Oreos, and chocolate you use. It’s all about enjoying a slice of happiness, right?

Share Your Experience

Alright, my friends, you’ve got the recipe, you’ve got the tips, and I hope you’re feeling inspired to make this incredible Chocolate Cheesecake with Oreo! I would absolutely LOVE to hear about your cheesecake adventures. Did you make it? How did it turn out? Do you have any questions as you’re going through the steps? Drop a comment below and let me know! Sharing our kitchen wins (and sometimes funny mishaps!) is part of the fun, right?

Divine Chocolate Cheesecake with Oreo Secret

Author: goforecipes.com
Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and decadent chocolate cheesecake with a crunchy Oreo crust.

Ingredients

Scale

24 Oreo cookies, crushed
1/2 cup melted butter
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup chopped chocolate

Instructions

Preheat oven to 350°F (175°C).
Mix crushed Oreos and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Beat cream cheese and sugar until smooth.
Beat in cocoa powder and vanilla extract.
Add eggs one at a time, beating well after each addition.
Stir in sour cream and chopped chocolate.
Pour filling over the crust.
Bake for 50-60 minutes, or until the center is set.
Cool completely on a wire rack.
Chill in the refrigerator for at least 4 hours before serving.

Notes

For best results, use full-fat cream cheese.
Ensure ingredients are at room temperature for smooth mixing.
Do not overbake the cheesecake.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650
Sugar: 55g
Sodium: 350mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 8g
Cholesterol: 150mg

Keywords: chocolate, cheesecake, oreo, dessert